Or… What to do with that strange vegetable you got from your CSA
A daikon is a long white radish. It’s milder than a regular radish, I think, but it still has a bite. I braised it with some little red radishes, and it made a beautiful dish of translucent amber and amber tinged with pink. I added honey and ginger, to temper the slightly bitter after taste. Very easy. And don’t you love the radish spirit from Spirited Away? Surely he’s a daikon!
Here’s Herb Alpert & the Tijuana Brass with Taste of Honey. I love this video!
1 T butter
2 T honey
1/2 inch cube ginger, grated or very finely diced
1 clove garlic – finely diced
1 daikon, peeled
3/4 cup red radishes, greens removed
dash tamari or lemon
Slice the red radishes into 1/4 ” disks
cut the daikon in half lengthwise, and then cut into 1/4″ semi-circles
Warm the butter in a large frying pan. Add the honey, garlic, and ginger. When everything starts to brown slightly and the radishes. Stir fry until they’re coated with butter and honey and just starting to dry out, and then add a dash of tamari or lemon, depending on if you’re in the mood for salty or tart. Add water to cover. Put a lid on it, and let it simmer until the radishes are soft, but still have some texture. Remove the lid and turn up the heat. Cook until the liquid gets thick and syrupy. Season salt & pepper, and serve!